Tuna Sashimi Bowl

Yes, indeed, you can make a tasty Tuna Sashimi Bowl at home. And so, while I love a one-bowl meal, I did not consider and truthfully, didn’t start out planning to make this one. In fact, the credit for this inspiration goes to my teenager.

Tuna Sashimi Bowl Inspiration

At my local Fresh Market, during a buy one, get one sale, also known as a BOGO, I purchased some Wild Sashimi Tuna Steaks. My intention was to grill the tuna and serve the steaks with a side of rainbow carrots and some rice.

Enter, hungry teenager, asking “what’s for dinner?” Followed by the question, “why can’t we just have a tuna bowl?”

For anyone, that is not familiar with the whole bowl craze, it began with a focus on eating healthy, nutritious food in the convenience of a bowl. The trend is popular in fast-casual dining, such as Chipotle as well as all sorts of food such as Asian poke bowls and smoothie bowls.

Making a Tuna Sashimi Bowl

Tuna Sashimi Bowl
Tuna Sashimi Bowl

To make this Tuna Sashimi Bowl, I begin by marinating the tuna steaks in a Teriyaki sauce, for thirty minutes. You can use your favorite store brand or easily mix up your own. Then, just cook the steaks on an indoor or outdoor grill for approximately 1-2 minutes per side. The center should be rare or the tuna will tend to be dry.

You can use a variety of raw and or cooked veggies. I had already prepared some roasted rainbow carrots, so I added them to the bowl.

Roasted Rainbow Carrots
Roasted Rainbow Carrots

For the base, choose your favorite grain such as quinoa, or a short-grained brown or white rice. If, you wish to go grain-free, using chopped Kale or riced cauliflower are also great options.

The bowl, can be topped off with a variety of sauces, such as a mild ponzu sauce or a spicy sriracha. I like to put out an assortment and let everyone do their own thing.

You will need:

  • 4 Wild Sashimi Tuna Steaks
  • Teriyaki Marinade
  • 3-4 cups of steamed rice
  • 2 cups of raw, steamed or roasted veggies such as Carrots, Snap Peas, Cucumbers, Butternut Squash, shredded Cabbage or Beets.
  • 2 Avocado’s, sliced
  • 1/2 cup of chopped Scallions
  • Lime wedges
  • Optional toppings, Ponzu Sauce, Sriracha, Creamy Wasabi


  1. First, pour marinade over Tuna and then, allow it to sit for 30 minutes.
  2. On medium-high heat, on an outdoor or indoor grill, cook tuna for approximately 1-2 minutes per side for a rare center. Remove from heat and allow the steaks to rest before slicing it thin, against the grain.
  3. Meanwhile, divide cooked rice into four individual bowls.
  4. Then, place a portion of veggies over one-half of the rice.
  5. Next, add a portion of the sliced tuna to each bowl.
  6. Follow with the sliced avocado.
  7. Top each bowl with a handful of chopped scallion.
  8. Serve with a variety of sauces for topping and a lime wedge.

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Published by Moppina and Wooden Spoon

Lover of family, food, conversation❤️ & connections. Happiest cooking ❤️ feeding ❤️ nurturing others. Welcome to my kitchen ❤️

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